Name: Peanut Butter Cake with Creamy Frosting Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all purpose flour; 2 cups granulated sugar; 1 tsp baking soda; 1 tsp salt; 1/2 cup unsalted butter; 1 cup water; 1/2 cup creamy peanut butter; 1/2 cup vegetable oil; 2 large eggs, room temperature; 1/2 cup buttermilk, room temperature; 1 tsp vanilla extract; 1/2 cup unsalted butter; 1/2 cup creamy peanut butter; 6 Tbsp buttermilk; 1 tsp vanilla extract; 3 cups confectioner’s sugar, sifted; 1/2 cup roasted peanuts

Jump to Recipe· 4.4 from 20 reviews

If you’re a peanut butter lover like me, you’re going to fall head over heels for this Peanut Butter Cake with Creamy Frosting Recipe. It’s rich, moist, and topped with a luscious peanut butter frosting that practically melts in your mouth. I promise, once you try this cake, it’ll become a go-to dessert for birthdays, gatherings, or anytime you crave that perfect nutty sweetness. Stick with me, and I’ll walk you through how to nail this recipe every single time.

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Why This Recipe Works

Perfect Peanut Butter Balance: The cake uses creamy peanut butter in the batter and frosting for a smooth, rich flavor without overpowering the other ingredients.
Moisture Locked In: Thanks to buttermilk and vegetable oil, the cake has a tender crumb that stays moist for days.
Easy Frosting Technique: Heating the frosting ingredients before beating them results in a silky-smooth texture that spreads effortlessly.
Simple Yet Impressive: Despite its classic ingredients, this recipe comes together quickly and yields a cake that looks and tastes like you spent hours perfecting it.

Peanut Butter Cake with Creamy Frosting, peanut butter cake recipe, easy peanut butter cake, moist peanut butter cake, nutty dessert ideas - Three thick square bars of light brown peanut butter fudge are shown on a white marbled surface, with one piece slightly lifted by a metal spatula with a worn wooden handle. The fudge has a smooth top layer with a slightly shiny texture, sprinkled evenly with whole and halved peanuts. The edges of the fudge are clean, and crumbs are scattered around on the surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Peanut Butter Cake with Creamy Frosting Recipe are straightforward but chosen to create a moist, tender cake with a luscious, spreadable frosting. Using room temperature eggs and buttermilk helps everything blend smoothly, while the combo of butter and oil ensures richness and lasting moisture.

Peanut Butter Cake with Creamy Frosting, peanut butter cake recipe, easy peanut butter cake, moist peanut butter cake, nutty dessert ideas - Flat lay of a small mound of all purpose flour, a small mound of granulated sugar, a small white bowl of baking soda powder, a small white bowl of salt crystals, a few cubes of unsalted butter, a small white bowl of water, a small dollop of creamy peanut butter, a small white bowl of vegetable oil, two whole uncracked brown eggs, a small white bowl of buttermilk, a small white bowl of vanilla extract, a small mound of sifted confectioner’s sugar, and a handful of roasted peanuts, all arranged symmetrically on simple white ceramic plates and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All Purpose Flour: The perfect base for this cake, giving structure without heaviness.
Granulated Sugar: Sweetens the cake, contributing to a golden crust.
Baking Soda: Helps the cake rise and keeps it light.
Salt: Balances sweetness and enhances peanut butter flavor.
Unsalted Butter: Adds richness and moisture both in the cake and frosting.
Water: Aids in dissolving butter and peanut butter while loosening the batter.
Creamy Peanut Butter: Key to that signature peanut flavor; regular creamy works best for consistency.
Vegetable Oil: Keeps the cake tender and slightly dense without drying out.
Large Eggs: Binds the batter and adds structure; make sure they’re at room temperature.
Buttermilk: Adds subtle tang and helps tenderize the crumb.
Vanilla Extract: Boosts overall flavor and complements the peanut.
Confectioner’s Sugar: For that smooth, sweet frosting texture.
Roasted Peanuts: Crunchy garnish that adds texture and an extra peanut punch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Peanut Butter Cake with Creamy Frosting Recipe is — you can really tailor it to your taste. Some days, I sprinkle a bit of chocolate chips into the batter, or switch up the garnish with crushed pretzels for a salty-sweet combo. Don’t be shy about making this your own masterpiece.

Peanut Butter Varieties: I usually go smooth in the cake for a consistent texture, but chunky peanut butter can add delightful bits of crunch. Just keep the frosting smooth for spreading ease.
Healthier Swaps: I’ve tried swapping half the flour for whole wheat — it adds nuttiness and makes it feel a bit heartier without losing moisture.
Chocolate Lovers’ Twist: Adding a half-cup of cocoa powder to the dry ingredients creates a peanut butter-chocolate dream.

Step-by-Step: How I Make Peanut Butter Cake with Creamy Frosting Recipe

Step 1: Set Up and Mix Dry Ingredients

Right off the bat, I preheat the oven to 350°F and grease a 9×13 pan – this way, everything’s ready when the batter is mixed. I whisk together the flour, sugar, baking soda, and salt in a medium bowl. This step not only combines them but also aerates the flour, helping your cake stay light.

Step 2: Heat Butter, Water, and Peanut Butter

In a saucepan, I bring the butter and water just to a boil, then whisk in the creamy peanut butter and vegetable oil until silky smooth. This warming helps the peanut butter blend evenly without clumps – trust me, it sets the tone for a perfect crumb.

Step 3: Add Eggs, Buttermilk, and Vanilla

After letting the peanut butter mixture cool slightly (so we don’t scramble any eggs), I beat in the eggs, then stir in the buttermilk and vanilla extract until everything is beautifully combined. Using room temperature eggs here really does make a difference in texture and helps everything blend effortlessly.

Step 4: Combine Wet and Dry Ingredients

Next, I add the dry ingredients to the wet and whisk gently just until combined. Don’t overmix here – the batter should look smooth but still a little thick. Overworking can make the cake dense, and you want that perfect tender crumb.

Step 5: Bake and Cool

Pour the batter into your prepared pan and pop it in the oven for 40 to 45 minutes. The cake is done when the top is golden, and a toothpick inserted in the center comes out clean or with just a few crumbs. I like to let it cool completely on a wire rack before frosting, but if you’re pressed for time, the next step is forgiving enough to frost while warm.

Step 6: Make the Creamy Frosting

In a small saucepan, I bring butter, peanut butter, and buttermilk to a full boil. This step melts everything together, making the creamiest base for the frosting. After removing from heat, I beat in vanilla and sifted confectioner’s sugar one cup at a time until smooth. If the frosting feels too thick, adding a splash more buttermilk helps thin it out for easy spreading.

Step 7: Frost and Garnish the Cake

Pour the hot frosting over the warm cake quickly – it sets fast and creates a glossy, inviting top. Then sprinkle roasted peanuts on top for texture and that irresistible roasted flavor. This final touch always gets compliments!

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Tips from My Kitchen

Don’t Skip the Cooling: Letting the cake cool a bit before frosting helps prevent the frosting from melting unevenly or soaking in too much.
Use Room Temperature Ingredients: Eggs and buttermilk at room temp mix better and produce a lighter cake crumb.
Warm Frosting for Smooth Spreading: Gently reheating your frosting makes it silky and easier to pour over the cake.
Avoid Natural Peanut Butter: Its texture can be grainy and less stable in baking, so stick with regular creamy peanut butter for the best outcome.

How to Serve Peanut Butter Cake with Creamy Frosting Recipe

Peanut Butter Cake with Creamy Frosting, peanut butter cake recipe, easy peanut butter cake, moist peanut butter cake, nutty dessert ideas - A close-up of a single square piece of cake with two layers, the bottom layer is a light brown, soft, crumbly cake base, and the top layer is a thick, pale cream frosting with a smooth texture. The frosting is decorated with whole, shiny brown and white nuts scattered unevenly on top. A fork is pressing slightly into the right side of the frosting. The cake rests on a delicate crochet lace doily with intricate patterns, placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always top my cake with roasted peanuts because they add that satisfying crunch and deepen the peanut flavor. Sometimes, I throw on a drizzle of melted chocolate or even some chopped Reese’s cups for an over-the-top finish when I’m feeling festive.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a slightly lighter contrast, I like serving it alongside fresh berries like raspberries, which add a little tartness to balance the richness.

Creative Ways to Present

For celebrations, I’ve made mini versions in cupcake tins topped with peanut butter frosting and a single peanut on each. Another idea is layering the cake with sliced bananas between layers and frosting for a peanut butter banana cake twist.

Make Ahead and Storage

Storing Leftovers

Once frosted, I usually cover the cake tightly with plastic wrap or store it in an airtight container in the fridge. It stays fresh and moist for up to 4 days, making it a perfect make-ahead dessert for a busy week.

Freezing

I’ve had success freezing slices wrapped individually in plastic wrap and foil. Thaw them overnight in the fridge, then bring them to room temp before serving. The cake and frosting hold up surprisingly well!

Reheating

If you want to warm up a piece, a quick 10-15 second zap in the microwave releases that creamy peanut butter aroma and softens the frosting just right — just don’t overdo it or it will melt away.

FAQs

Can I use natural peanut butter for this Peanut Butter Cake with Creamy Frosting Recipe?

While natural peanut butter is healthy, it’s not ideal for this recipe because its tendency to separate and grainy texture can affect the cake’s consistency and frosting smoothness. Stick with regular creamy peanut butter for best results.
Can I make this peanut butter cake gluten-free?

You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just double-check that your baking soda and other ingredients are gluten-free. The texture may be a bit different but still delicious.
Why do you heat the frosting ingredients before adding powdered sugar?

Heating the butter, peanut butter, and buttermilk together melts and blends everything smoothly, making it easier to incorporate sugar and achieve that silky, glossy frosting texture that’s easy to pour and spread.
How long does the cake keep after baking?

When refrigerated and covered, this peanut butter cake stays moist and tasty for about 4 days. For longer storage, freeze individual slices as described above.

Final Thoughts

This Peanut Butter Cake with Creamy Frosting Recipe is one of those special treats that feels like a warm hug on a plate. I’ve made it countless times for friends and family, and it never fails to impress. The combination of peanut butter in both the cake and the frosting creates a harmony of flavors and textures that is downright addictive. Give this recipe a try—you’ll thank yourself (and everyone you share it with) later!